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Kela ki Subji


  • Raw bananas 2
  • Curry leaves 15-20
  • Turmeric powder 1/4 teaspoon
  • Red chilli powder 1 teaspoon
  • Ginger paste 1 1/2 tablespoons
  • Oil 5 tablespoons
  • Onion 1 medium
  • Tomato 1 medium
  • Fenugreek seeds a pinch
  • Fennel seeds a pinch
  • Salt to taste
  • Garlic paste 2 teaspoons
  • Coriander-cumin powder 2 teaspoons
  • Tamarind pulp 2 teaspoons


  1. Peel and cut thick round slices of raw bananas. You can also cut bananas vertically to make long slices.
  2. Put them in a bowl, add salt, turmeric powder, 1/2 tsp red chilli powder, 1 tbsp ginger paste and mix well.
  3. Heat 3 tbsps oil in a nonstick pan, add the bananas slices and sauté.
  4. Chop onion and tomato.
  5. Heat 2 tbsps oil in a nonstick kadai.
  6. Add a pinch of fenugreek seeds, a pinch of fennel seeds, curry eaves and onion and sauté.
  7. Add remaining ginger paste, garlic paste and tomato and mix. Sprinkle a little water on the banana, cover and cook
  8. Add a pinch of turmeric powder, coriander powder, 1/2 tsp red chilli powder to the kadai and mix.
  9. Add 1/2 cup water and salt and mix well.
  10. Add the sautéed bananas slices, tamarind paste and mix gently. Reduce heat, add a little more water, cover and cook for 1-2 minutes. Serve hot.